These scrumptious cookies have it all! They're soft in texture but crunchy from the pecans. They're rich and decadent because of the Butter Pecan Cake Mix and white chocolate chips. Every bite will have you drooling. This 5-ingredient recipe is quick & easy. Perfect for tailgating parties, potlucks, backyard barbecues & summer holiday fun.
Combine cake mix, oil and eggs in mixing bowl with whisk or wooden spoon.
Stir in white chocolate chips and pecans.
Spray cookie sheets with cooking spray.
Roll cookies into balls or scoop cookie dough with a scoop and place on prepared baking sheets.
Bake at 350° for 13-15 minutes or until done.
Rotate cookie sheets on oven racks every seven minutes of baking time.
Cool completely.
Notes
NOTE: Because I was baking three racks of cookies at once, my cookies took 18 minutes to make. I also rotated the trays every six to seven minutes.NOTE: These cookies must be rotated during baking or the white chocolate chips will brown on the top rack.NOTE: I found it easier to keep my hands moist while rolling cookie dough into balls.NOTE: Be sure to use true white chocolate chips. Most stores only carry white or vanilla chips. They are not the same. In the Dallas area the only two stores that carry white chocolate chips are Kroger and Trader Joe’s.